spring onions Archives

Beef recipes

Picanha steak tataki

10 minutes

Cabbage recipes

Colcannon with spring onion butter

15 minutes

Asian recipes

Viral soup-dumpling lasagne

15 minutes

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The greatest tuna cheese toastie

Avocado recipes

Mexican-inspired beef bowl

25 minutes

Fish recipes

Harissa-battered hake

1 hour 10 minutes

Hot dog

Focaccia hot dogs

30 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Asian recipes

Mixed fruit kimchi

Grain recipes

Sorghum salad with spinach

55 minutes

Bread recipes

Golden prawn toast

15 minutes

Green goddess aïoli

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the aïoli:

2 free-range egg yolks
½ t Dijon mustard
3 t white wine vinegar
2 t salt
1 cup canola oil
4 spring onions
1 handful fresh Italian parsley
fresh dill a handful
3 garlic cloves
1 LemonGold, zested and juiced

Method

1 To make the aïoli, place the egg yolks, mustard, vinegar and salt into a bowl and whisk well.

2. Gradually pour in the oil, a drop at a time at first. Once about half the oil has been added, pour it in a little quicker until well emulsified.

3. Blend the remaining ingredients and stir through the aïoli.

Cook's note: Serve over baby gem lettuce, grilled asparagus or Tenderstem broccoli finished off with crushed nori sheets and grated Parmesan.

Find more Christmas recipes here

Productions: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Picanha steak tataki

Colcannon with spring onion butter

Viral soup-dumpling lasagne

The greatest tuna cheese toastie

Mexican-inspired beef bowl

Harissa-battered hake

Focaccia hot dogs

Tiger’s milk hake and noodles

Mixed fruit kimchi

Sorghum salad with spinach

Golden prawn toast

Green goddess aïoli

Green goddess aïoli

Ingredients

Method